Sugar Free Butterscotch Brownies!

YOU WILL NEED:

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup packed SPLENDA® Brown Sugar Blend
1 tablespoon vanilla extract
2 large eggs
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels - divided use
1/2 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350°F (175°C).
2. Combine flour, baking powder and salt in medium bowl. Beat butter, SPLENDA® Brown Sugar Blend and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup morsels and nuts. Spread into ungreased 13 x 9-inch baking pan. Sprinkle with remaining morsels.
3. Bake for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.

Makes 48 brownies.

No-Fat Sugar-Free Chocolate Shake!

YOU WILL NEED:

1/2 to 2/3 cup nonfat milk
1/2 cup nonfat milk powder
3 packets Equal or Splenda
1 tsp. powdered cocoa
1 capful vanilla extract
6 medium ice cubes or to taste

Directions

Combine all ingredients in blender (works best if you add the liquid nonfat milk first). Cover and blend slowly up to maximum speed until mixture is smooth. Pour into a 16-oz. glass and enjoy. (It does have a half-gram of fat per serving, but let's round it down.)

Number of Servings: 1

Sugarless Fruitcake!

YOU WILL NEED:
1 cup chopped golden raisins

1/2 teaspoon salt

1 1/2 cups chopped walnuts

1 cup chopped cranberries

1 cup unsweetened crushed pineapple

1/4 cup grated lemon peel

1 cup flaked coconut

1/3 cup orange juice

8 packets artificial sweetener

1 teaspoon ground mace

1 teaspoon ground allspice

1 teaspoon baking soda

1 1/2 cups all-purpose flour

Directions

1. Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often.
2. Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan.
3. Bake at 325 degrees F (165 degrees C) for 40 minutes. Cool.

Refreshing Sugar-Free Lemonade!

YOU WILL NEED:
1 3/4 cups SPLENDA® No Calorie Sweetener, Granulated

8 cups water

1 1/2 cups lemon juice

Directions

1. In a small saucepan, combine SPLENDA® Granulated Sweetener and 1 cup water. Bring to boil and stir to dissolve SPLENDA® Granulated Sweetener. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Sugarless Pumpkin Pie!

YOU WILL NEED:

1 (9 inch) pie shell

1 egg

6 packets granulated artificial sweetener

1 teaspoon pumpkin pie spice

1 cup pumpkin puree

1 cup evaporated milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
3. Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Sugar-Free Apple Cake!

YOU WILL NEED:
1 cup self-rising flour

1/2 cup butter

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

5/8 cup chopped walnuts

1 cup chopped raisins

1 1/2 cups grated apple

3 eggs

1/4 cup pineapple juice

1 tablespoon grated lime zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
2. Place the flour in a bowl and mix well, then rub in the butter and stir in the cinnamon and nutmeg.
3. Stir in the walnuts, raisins, and apples. Add the grated lime rind, eggs, and juice. Beat well until thoroughly combined. Spoon the mixture into the prepared pan and smooth the top.
4. Bake at 350 degrees F (175 degrees C) for about 1-1/4 hours, or until the cake is well-risen and firm to the touch. Turn out and cool on wire rack.

Fluffy Vegan Pancakes!

YOU WILL NEED:
1 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1/4 cup pureed extra-firm tofu

1 cup soy milk

1 tablespoon canola oil

1/2 cup water

Directions

1. Whisk together the flour, baking powder, and sea salt; set aside.
2. Whisk together the tofu, soy milk, canola oil, and water. Gradually whisk the flour mixture into the tofu mixture, making sure to beat out all lumps between additions.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until lightly browned on the bottom. Flip, and cook until lightly browned on the other side. Repeat with remaining batter.

Sugarless Fruit Nut Muffins!

YOU WILL NEED:
1 cup chopped dates

1/2 cup raisins

1/2 cup chopped pitted prunes

1 cup water

1/2 cup butter, cut into pieces

1/4 teaspoon salt

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a saucepan over medium-high heat, combine dates, raisins, prunes, and water. Boil for 5 minutes, then stir in butter and salt; set aside to cool.
2. When fruit mixture is cool, transfer to a large bowl. Beat in eggs and vanilla. Stir together flour, baking soda and baking powder, then blend into fruit mixture. fold in nuts. Spoon into muffin cups 2/3 to 3/4 full.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Sugar Free Chocolate Pie!

YOU WILL NEED:
1 (9 inch) deep dish pie crust, baked and cooled

1 (1.4 ounce) package instant sugar-free chocolate pudding mix

1/2 cup frozen reduced-calorie whipped topping, thawed

Directions

1. Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping.

Sugar-Free Bread Pudding with Whiskey Sauce!

 For a non-alcoholic version, use vanilla in place of whiskey.

YOU WILL NEED:

1 (20 ounce) loaf French bread

1 quart milk

3 egg

2 cups granular sucrolose sweetener (such as Splenda®)

2 tablespoons vanilla

3 tablespoons margarine, melted

1 cup raisins

1 cup granular sucrolose sweetener (such as Splenda®)

1 egg

1/2 cup margarine, melted

1/4 cup whiskey, or to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine, and raisins until evenly mixed. Transfer to the prepared pan.
3. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
4. To make the sauce: In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine, and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
5. To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes.

Sugar Free Blueberry Coffee Cake!

YOU WILL NEED:

3/4 cup butter, melted and cooled

1 cup milk

3 eggs

1 teaspoon vanilla extract

1 1/2 cups granular sucrolose sweetener (such as Splenda®)

2 teaspoons baking powder

3 cups all-purpose flour

1 3/4 cups fresh or frozen blueberries

1 1/2 cups malitol brown sugar substitute

3/4 cup flour

2 teaspoons ground cinnamon

1/2 cup butter, softened

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
3. In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
4. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

Sugar-Free Frosting!

YOU WILL NEED:
1 (1.4 ounce) package sugar-free instant pudding mix

1 3/4 cups milk

1 (8 ounce) package cream cheese

1 (8 ounce) container lite frozen whipped topping, thawed

Directions

1. In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.               

ENJOY!!

Sugar Free Nut Macaroons!

YOU WILL NEED:
2 cups quick cooking oats

2 tablespoons granulated artificial sweetener

1/4 teaspoon salt

2 teaspoons vanilla extract

1/3 cup vegetable oil

1 egg

1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oats, sugar, salt, vanilla and oil. Stir well.
3. Add beaten egg and chopped nuts and mix well.
4. Measure one teaspoonful and pack on the spoon. Pat out to make a round cookie or egg shape. Place on ungreased cookie sheet. Bake 15 minutes. Let cool.               

ENJOY!

Sugar Free Mocha Cheesecake!

YOU WILL NEED:

1 1/2 cups sugar free chocolate wafer cookie crumbs

1 1/2 cups chopped pecans

4 tablespoons butter

3 (8 ounce) packages cream cheese, softened

1 cup brown sugar substitute

3 eggs

1 teaspoon vanilla extract

4 teaspoons instant espresso coffee powder

2 tablespoons all-purpose flour

1 cup sour cream

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9 inch springform pan.
3. In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top.
4. Bake at 400 degrees F (205 degrees C) for 15 minutes then reduce oven temperature to 300 degrees F (150 degrees C) and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center. Let cake cool for 2 to 3 hours then refrigerate until well chilled. Approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve.               

ENJOY!

Sugar Free Spice Cookies!

YOU WILL NEED:

• 1 1/4 cups water
• 1/3 cup shortening
• 1 cup raisins(optional)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons liquid artificial sweetener
• 2 tablespoons water
• 1 teaspoon baking powder
• 2 cups all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
2. In a small saucepan, bring the 11/4 cup of water, raisins, shortening, cinnamon, and nutmeg to a boil. Remove from heat, beat in eggs, one at a time. Dissolve salt, soda, and liquid sweetener into the remaining 2 tablespoons of water; add alternately to the egg mixture, with the flour and baking powder.
3. Drop cookies by teaspoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.

Sugar Free Cake!

YOU WILL NEED:
2 cups raisins(optional)

3 cups water

2 eggs

3 tablespoons liquid sweetener

3/4 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

2 cups all-purpose flour

1 cup chopped walnuts

1 cup unsweetened applesauce

will make 12

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
2. In a saucepan combine raisins with water and cook until the water is absorbed, cool.
3. Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for one hour.               

ENJOY!!